Hummus Quinoa Cakes

February 19, 2014

This post brought to you by Sabra Dipping Co, LLC.
I wanted to use hummus to make something that was falafel-like and very easy to make. I knew I would have trouble achieving that toothsome crunchiness of a true falafel, so I thought of using cooked quinoa as the main ingredient to get that desired texture. It actually worked even better than I thought! The quinoa on the edges that got browned up were perfectly crunchy, and the insides of these patties were creamy and juicy with just enough bite. I served these falafel style in a fresh pita with cucumber salsa, lettuce, and tzatziki.

I used the tahini hummus from Sabra for this recipe and it gave the cakes a really nice flavor, but you could do it with any variety you like. Just mix it into the cooked quinoa along with an egg and a little bit of breadcrumbs and you are ready to go.
Nice and thick
Scoop them out onto the flat grill or frying pan to brown them up.
That is the color you are looking for.
The flavor on this thing is just what you are craving for lunch right now, and it is very filling and protien packed for a vegetarian sandwich.
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Hummus Quinoa Cakes

For: 4Sandwiches

Preparation

15 min.

Cooking

15 min.

Ready in

30 min.

2CupCooked Quinoa

1/2CupSabra Tahini Hummus

1Egg

1/4CupBreadcrumbs

Pita

Lettuce

Cucumber

Tomato

Tzatziki

Instructions

Mix the ingredients. Allow to sit for 15 minutes to harden. Cook on a flat grill or in a frying pan with a little oil until well browned and firmed up, about 7 minutes a side. Serve in a pita with lettuce, cucumber salsa, and tzatziki.

Not sure why, but this was the third ” falafel-ish” recipe that showed up in my reader within two weeks.
I’d made a big container of hummus last night, and used some of it to make these cakes tonight. No pita in the house, but they were still wonderful crumbled over (homemade) yogurt and chopped tomato. This recipe is a keeper!